艺术的结晶
作者：赵雪 Zhao Xue 翻译：George Fleming
馐百味百盘馔，一菜一格一品花。川
菜作为中国八大菜系之一，以其种类bratislava
人们青睐。川菜具有鲜明的地方特色，口味以麻辣辛香为主，加以清鲜醇浓调和，烹饪手法别具一格，在中华美食中占据重要地位，也以其独特的
早在古代，巴蜀地区就已经形成食辣的风俗。晋代《华阳国志》中谈及蜀人“其辰值未，
华为回应美国指控。这说明四川为主的饮食文化历史悠久。当地饮食不仅重视强烈的味觉感受，还喜好具有刺激性的辛
的饮食习惯逐渐成为一种地域特色，并一直传承到现在。如今，一提起四川美食，人们首先会想到火锅、辣子鸡、毛血旺、麻婆豆腐、串串香等辛辣的菜肴，而一联想到这儿，人们便总会情不自禁地吞咽口
tingling, spicy and aromatic, and there is an emphasis on lots of oil and strong flavours. In addition to the heavy u of scallions, ginger and garlic, Sichuane chefs regularly u three peppers: chilli pepper, Sichuan peppercorn, and black pepper. Many people believe Sichuane cuisine is determined by the local climate. It is said that in antiquity, becau of the humid climate of Sichuan, the local people were afflicted with a deep coldness right through their bodies. They believed that the three peppers, with their pungent and aromatic flavours, could boost circulation of the blood and expel the moisture from their bodies. Therefore, in order to achieve this effect, the Sichuane would often u Sichuan peppercorn and black pepper in their cooking. Later on, the chilli pepper was also introduced to China and naturally became a uful tool in combating the cold climate and as a fine addition to a tasty meal. Over time, insisting on spicy food for every meal became a hallmark of Sichuane food culture.
四川被称为“嗜辣者的天堂”，无数拥趸前往四川只为一品
俄语词霸>自动翻译软件
核销川菜之美。四川人做菜讲究麻辣鲜香、油大味厚，除了善用葱姜
蒜，还常用“三椒”，即辣椒、花椒和胡椒。不少人认为这一饮kieran
食习惯与当地的气候条件有关。相传，在古代，由于川渝地区湿度较大，当地人大多患有由内至外的
淘宝店铺介绍
发冷症状，而具有辛香味的
角抵“三椒”可以有效促进血液循环，排出体内湿气。于是，为了祛湿御寒，当地人经常在菜肴里加些花椒和胡椒。而后辣椒传入中
国，也自然成为川渝人民的防寒好物和餐桌美味。长此以往，“无
辣不欢”逐渐成为了四川餐饮文化的标志性符号。
熟能生巧英语nine times” in the boiling water. When the tripe begins to curl up, it is ready to eat: do not cook it for too long, otherwi it will become hard, dry and tasteless. In addition to the diver range of foods cooked, hotpot also involves veral dozen sauces for people to dip their cooked food in. Becau of this, hotpot is the perfect solution for catering to a table of people with very different tastes. Guests sit together, eating while chicken is absolutely delicious. The aroma of stirfried chilli peppercorns lingers in the mouth. After this burst of hot flavour, a bowl of cool and refreshing icecold sweet laozao (fermented rice wine) is the perfect antidote. It is a great way to climb down from the highs of the spicy chicken and restore a n of calm, peace and content.
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